Low Carb Creamy Ramen

Ingredients

• 4 cups Bone Broth (Kettle & Fire brand, low sodium, collagen‑rich)
• 1 small Onion (Diced)
• 3 cloves Garlic (Minced)
• 0.5 teaspoon Garlic Powder (Optional, adds depth)
• 0.5 teaspoon Onion Powder (Optional, enhances flavor)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black Pepper (Freshly ground)
• 1 cube Chicken Bouillon (Optional, adds umami)
• 1 cup Mushrooms (Sliced (shiitake or button))
• 2 cups Bok Choy (Chopped, stems separated from leaves)
• 200 grams Low Carb Noodles (Shirataki noodles, rinsed and drained)
• 1 large Egg (One for creamy mixture, same egg boiled for topping)
• 1 tablespoon Mayonnaise (Full‑fat, preferably homemade or quality brand)
• 2 tablespoons Chili Oil (1 tbsp in mixture, 1 tbsp for drizzling)
• 200 grams Pork Belly (Thinly sliced, skin on)
• 2 stalks Green Onion (Sliced for garnish)

Instructions

1. Sauté Aromatics and Build Broth

   Heat a large pot over medium heat, add a splash of oil, then sauté the diced onion and minced garlic until fragrant, about 2 minutes. Add the bone broth, garlic powder, onion powder, salt, pepper, and optional chicken bouillon cube. Bring to a gentle simmer and let cook for 10 minutes to meld flavors.

   Time: PT15M

   Temperature: Medium heat

2. Prepare Pork Belly and Vegetables

   While the broth simmers, slice the pork belly into thin strips. In a hot frying pan, sear the pork belly skin side down until crisp, about 8‑10 minutes, turning once. In the same pan (or a second pan), quickly sauté the sliced mushrooms for 3 minutes, then add the bok choy stems and cook 2 minutes, finally tossing in the leaves for another minute. Meanwhile, place the egg in a small saucepan, cover with water, bring to a boil, then turn off heat and let sit 7 minutes for a medium‑soft boiled egg.

   Time: PT12M

   Temperature: Medium‑high heat for pork, medium heat for veggies

3. Cook Low‑Carb Noodles

   Rinse the shirataki noodles under cold water, then place them in a pot of boiling water for 2‑3 minutes. Drain using a strainer and set aside.

   Time: PT3M

   Temperature: Boiling

4. Make Creamy Egg‑Mayonnaise Mixture

   In a mixing bowl, whisk together the raw egg, mayonnaise, and 1 tablespoon of chili oil until smooth and slightly frothy. This will be swirled into the hot broth just before serving.

   Time: PT2M

5. Assemble the Ramen Bowls

   Divide the cooked noodles between two bowls. Ladle hot broth over the noodles, then slowly drizzle the egg‑mayonnaise mixture while stirring to create a silky swirl. Top with crispy pork belly, sautéed mushrooms, bok choy, sliced green onions, and the halved boiled egg. Finish with an extra drizzle of chili oil for heat.

   Time: PT2M

   Temperature: Hot

Nutrition Facts

Calories

530

Protein

30g

Carbohydrates

8g

Fat

35g

Fiber

2g

Ingredient Substitutions

• Instead of Bone Broth: Homemade chicken bone broth, Store‑bought chicken broth
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Garlic Powder: Fresh garlic
• Instead of Onion Powder: Fresh onion
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Chicken Bouillon: Vegetable bouillon
• Instead of Mushrooms: Enoki mushrooms
• Instead of Bok Choy: Napa cabbage
• Instead of Low Carb Noodles: Konjac noodles, Zucchini noodles
• Instead of Egg: Egg white only (less rich)
• Instead of Mayonnaise: Greek yogurt (for lighter version)
• Instead of Chili Oil: Sriracha oil, Sesame oil with chili flakes
• Instead of Pork Belly: Bacon, Pork shoulder strips
• Instead of Green Onion: Chives

Equipment Needed

• Large Pot
• Frying Pan
• Small Saucepan
• Mixing Bowl
• Whisk
• Strainer
• Cutting Board
• Chef's Knife
• Ladle
• Soup Spoon

Critical Steps — Do Not Skip

• Sautéing onion and garlic without burning to build flavor.
• Simmering the bone broth gently to retain collagen.
• Crisping the pork belly skin for texture.
• Whisking the egg‑mayonnaise mixture until smooth to avoid curdling.
• Stirring the mixture into hot broth for a creamy finish.

Chef Tips from the Video

• Use a splash of the rendered pork fat to enrich the broth for an authentic ramen mouthfeel.
• For extra umami, stir a teaspoon of toasted sesame oil into the finished bowl.
• If you prefer a richer broth, add a small piece of kombu (kelp) during the simmer and remove before serving.

Troubleshooting

Storage

Refrigerator: Store broth in an airtight container for up to 3 days; pork belly and cooked noodles for up to 2 days.

Freezer: Broth freezes well for up to 2 months; freeze pork belly separately if not using within 2 days.

Room temperature: Assembled ramen should be eaten immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Prepare the bone broth a day ahead and refrigerate; it deepens flavor.
• Crisp the pork belly in advance and reheat briefly before serving.
• The egg‑mayonnaise mixture can be whisked up to 4 hours ahead and kept chilled.
• Rinse and drain shirataki noodles, then store in water in the fridge.

Frequently Asked Questions